This is a slow roasted stuffed lamb with a herby nutty mushroom filling that has fork-tender meat but slices like a dream, roasted on a bed of fondant potatoes cooked “confit-style” in the lamb drippings. Plus gravy. Give me a second. I need to sit down after describing that!

A sparkling new lamb masterpiece for Easter

It’s been a few years since I’ve shared a sparkling new Easter centrepiece, and I figured we were due for something with show-off vibes that’s still totally doable for home cooks like you and me.

So here it is – and it’s a knockout. JB is back with a vengeance!!

Not your average stuffed lamb

This isn’t your average stuffed lamb roast. The mushroom duxelle stuffing itself is something special, loaded with herby, nutty flavour. But what really sets it apart is the amount of filling – way more than the usual skimpy layer you see in typical stuffed roasts. Then it’s slow-roasted so the meat is fork-tender and juicy, yet slices like a dream to show off the stuffing.

And if that weren’t enough, the potatoes roast in the same pan, soaking up the lamb drippings until they’re meltingly tender, confit-style – like fondant potatoes on steroids. And the gravy!!

That first bite – juicy lamb, herby nutty filling, melting potatoes, smothered in the rich gravy – this is the sort of food I dream of!

Ingredients in Easter slow-roast stuffed lamb

1. Lamb shoulder

Lamb leg seems to be the default option for stuffing and rolling which is best cooked to blushing-pink medium rare (because it’s a lean cut). I’ve gone with lamb shoulder because I had a vision of slow-cooked fork-tender meat that still slices neatly to show off the filling. It’s also a juicier cut of meat that’s more forgiving to cook – ie easier and tastier!

Lamb shoulder is a tougher cut that needs slow cooking, which makes it super forgiving and easy to work with. I usually roast it bone-in for maximum juiciness (proof here and here and here and here), but for this recipe, we need it boneless. Easy to find at Coles, Woolies, Harris Farms (I’m in Australia) or your friendly butcher.

Other cuts: Lamb leg works too, but because it’s a leaner cut of meat, it isn’t as succulent. Gravy goes a long way to compensate, but I still think it’s a lot of effort to make when the outcome isn’t as good as it can be. See FAQ section for non-lamb options – beef and pork.

2. HERB AND NUT MUSHROOM STUFFING

The stuffing is a duxelle – sounds fancy (it’s French), but it’s just finely chopped mushrooms cooked with garlic, eschallots, butter, and herbs. It’s rich, savoury, and thick enough to spread (like in Mushroom Lasagna and Beef Wellington) or for stuffing things, like today’s lamb.

This version of duxelle has a herby, nutty flavour that’s downright addictive. When JB first made it, I couldn’t stop sneaking bites from the pan! You really taste the nuts, and the lemon zest tops it off perfectly. Here’s what you need:

• Mushrooms – I use regular white button mushrooms but swiss/cremini mushrooms would also be great.

• Eschalots – Called “shallots” in the US. They look like small onions with purple flesh and have a finer, sweeter flavour. Used for a more delicate onion taste. Not to be confused with the long green onions some Australians call “shallots.” Substitute with a small, finely chopped brown onion.

• Garlic – Finely minced with a knife or use a garlic crusher.

• Baby spinach – Diverging from classic French duxelle, this adds a little green colour to the filling, rather than being very, very brown. 🙂 It also makes the filling a little juicier.

• Hazelnuts – The key nut flavour in the stuffing. Use blanched (skinless) ones, as the skin is bitter. If needed, remove skins using the roast-and-rub method (see FAQ below). Best substitutes: macadamias or almonds.

• Pistachios – Slightly more subtle in flavour but (somehow!) makes the stuffing even more special. You know I call pistachios the fancy nut! Best substitute: Pinenuts.

• Parsley – Fresh herby flavour. But it’s ok, you can omit without drastically altering the flavour.

• Rosemary – Lamb and rosemary are best friends, so I really hope you don’t skip this! Though having said that, you can substitute with fresh thyme, or dried rosemary if necessary.

• Lemon zest – This adds such a lovely finishing touch to the filling, I really urge you not to skip it!

• Unsalted butter – The fat for sautéing the filling.

• Salt and pepper – For seasoning.

3. For the gravy

A little secret trick for gravy I use regularly – add a teeny splash of dark soy sauce to make it a rich, deep brown colour. Skip the store bought gravy browner! Plus, it will add a smidge of extra depth of flavour in a way salt never will.

• Lamb drippings – The fat left in the pan after roasting, packed with flavour. It’s the base for every great gravy!

• Beef stock – Makes a tastier gravy than using water. I choose beef over chicken when cooking lamb, as its stronger flavour stands up better to the rich flavour of lamb. Use low sodium, or reduce the salt on the lamb by 1/4 teaspoon.

• Flour – Thickens the gravy.

• Dark soy sauce – Trick I regularly deploy when needed! Deepens the colour and adds savouriness. It won’t make the gravy taste Asian! Use only dark soy, not light or all-purpose.

How to make Easter slow-roast stuffed lamb

If you’re a meat rolling / tying first timer, it might take you a bit of time to assemble this. But don’t be intimidated. We’ve designed this recipe to be as easy as possible, incorporating handy tips like freezing the stuffing into a firm log makes the rolling part much easier than regular recipes.

And also, it does not matter if your lamb comes out a little rustic, if it’s wonky or there is filling burstage. Once sliced and plated, no one will notice – but the flavour will be there!

1. STUFFING FIRST

Make the stuffing first, at least 3 hours ahead or the day before, as we will pop it in the freezer to solidify.

1. Roast the hazelnuts for 8 minutes. Don’t skip this step! It really brings out the flavour of the hazelnuts.

2. Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1″ pieces. I pulse 5 or 6 times, that usually does the job.

3. Cook stuffing – Cook the eschalots, garlic and mushrooms on high heat for 5 minutes or until the water that comes out of the mushrooms evaporates. Then stir in the spinach until wilted.

4. Cool the filling for 20 minutes then stir in the nuts, lemon, salt and pepper.

5. Log – Shape the filling into a 35cm / 13.5″ long log on a piece of cling wrap, then roll it up tightly in the cling wrap and secure the ends.

   TIP: Wipe your work bench with a wet cloth then put the cling wrap on it. It makes it stick to the surface so it’s easier to worth with.

6. Freeze until firm – Place the log in the freezer for 3+ hours until it’s firm (handy to make it the day before). This makes it much easier to roll up tightly in the lamb and looks neater when sliced. If you don’t freeze, besides being a lot harder to roll up the lamb, the filling ends up in a much more irregular shape inside, and unevenly dispersed.

2. POUND AND ROLL

Bash hard! It’s satisfying. (Also necessary. 😀)

1. Pound lamb – Place the lamb shoulder fat-side down on a cutting board. Cover with plastic wrap (I use Go-between) or baking paper. Use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5″).

   Aim for even thickness ~1.75cm (2/3″). Trim and patch as needed to make your rectangle – see video and the image below for how I do this. The meat won’t stick together while raw, even if you pound it. But when you tie the lamb roll, it holds it together.

2. Roll – Put frozen stuffing log on the lamb then roll it up tightly finishing with the seam side down.

3. Tie – Secure with kitchen twine tied every 2cm / 0.8″. For the easy method, cut lots of short lengths and do individual ties for each section (left photo below). Or, go pro and try the butcher’s knot method ie continuous trussing! (Right photo below) This is where a single long piece of string is looped and tied down the length of the lamb. If I can do it, you can too! See separate video under the recipe video.

4. Secure ends – After tying down the length of the lamb, tie a big loop lengthways down the lamb to close off the ends and keep the filling in, like pictured above. 

Remember: don’t fret too much about perfection! And if tying the lamb gets too hard or you really can’t find kitchen twine, you can always secure it with toothpicks. 

3. slow-roasting

The lamb is slow cooked for 3 hours in total – 30 minutes at a high temperature to get the colour going and render some fat, then 2 ½ hours at a lower temperature to make the meat tender.

1. Prepare – Toss the potatoes in oil, salt and pepper in a roasting pan. Don’t use a baking tray because the drippings from the lamb will likely dry out and the lamb may overcook on the ends more than ideal.

   Rub the lamb with oil and sprinkle with salt and pepper. Then put it on top of the potatoes.

2. High then low slow-roast – Roast the lamb for 30 minutes at 220°C/425°F (200°C fan-forced). This gets some nice colour on the lamb and gives the fat rendering a head start.

   Then turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours.

3. Cooked lamb – The lamb is done when the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two fork (check in a discreet spot). 

   Goal – The meat should be fairly fork tender but not “fall-apart-at-a-touch”, like when making really tender slow roasted meats like lamb shanks and beef short ribs. We are making a carve-able roast here, but the meat is fork-cuttable rather than knife and fork like regular roast lamb. 

   Tip: Lamb shoulder is a forgiving cut that doesn’t dry out easily like many other meats do, so you don’t need to be exactly accurate with the cook time. 

4. Rest – Remove lamb and potato to a tray and loosely cover with foil while you make the gravy. 

4. GRAVY AND SERVING

Tasty gravies are made using pan drippings. This is made using pan drippings! 🙂

1. Gravy roux – The roasting pan will have meat juices and fat. Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat. Make sure you keep the dark brown juices in the pan, only discard excess fat which is clear. If you’re short of fat, add butter.

   Then put the pan directly on the stove over medium heat to heat the fat up. Once hot, sprinkle the flour across the surface and stir for 1 minute, to cook out the floury flavour.

2. Thicken gravy – While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency (aim for slightly thinner than you want as it will thicken as it cools). Taste and add more salt and pepper if desired (I don’t). Use a whisk to whisk out lumps if you can (the liquid is too shallow in my pan to whisk) or just strain when you pour into a jug (this is what I do).

3. Slice – Cut the string off the lamb then slice into 2cm / 0.8″ thick slices, holding the sides together as needed to keep the lamb together.

4. Plate up – Place the lamb slices on a platter and surround with the potatoes, place the jug of gravy on the side. I like to sprinkle with chopped pistachios and add a sprig of rosemary as garnishes. In the video, I also added a side of sautéed green beans.

Now, for the best part – take to the table with flourish and bask in the praise!

Practical matters – make ahead excellence!

If I haven’t convinced you yet, here’s the clincher: this roast can be made ahead and reheats beautifully. 95% like freshly cooked – and I just use the microwave!

It’s a lifesaver for special occasions when you’re juggling multiple dishes. Having a show-stopping main that reheats this well is a total win.

Yes, it takes a more effort than a weeknight dinner, but it’s truly special – like something you’d splurge on at a fancy bistro.

Love to know what you think! And – happy Easter everyone! – Nagi x

Watch how to make it

And here’s the supplementary video for how to truss this lamb using the butcher’s knot method ie continuous trussing. Remember, if it gets too hard, just tie individual knots for each section rather than trying to use one long string. It’s still going to taste just as good!

Print

Slow-roast Easter stuffed lamb

Recipe video above. Make this to impress! Lamb shoulder slow-cooked until fork-tender but still slices like a dream to show off that herby, nutty stuffing, a stunner with the rich lamb meat.

You'll love the impressive stuffing-to-meat ratio, confit-style melting potatoes, and lush gravy.

PS. Yes the rolling/tying part can be fiddly if you're new to it. But don't be intimidated, watch the video and look at the step photos, it's infinitely doable even for first timers. And don’t worry if your lamb comes out a little rustic – eg wonky, or filling burstage. Once it’s on the platter, no one will notice, but the flavour will be all there!

Recipe credit: Our very own Chef JB!

Course Easter, Mains

Cuisine Western

Keyword easter lamb, lamb roulade, rolled lamb, stuffed lamb

Prep Time 40 minutes minutes

Cook Time 3 hours hours

Freeze stuffing log 3 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 5 people

Author Nagi

Equipment

• Kitchen twine / butchers' twine (Note 8)
• Rolling pin or meat mallet , for pounding the lamb

Ingredients

• 1.35 – 1.5 kg/ 2.7 – 3 lb deboned lamb shoulder (Note 1)
• 1 1/2 tsp cooking salt / kosher salt , divided
• 1 tsp black pepper , divided
• 2 tsp extra virgin olive oil

The fabulous herb & nut stuffing:

• 1 tbsp / 20g unsalted butter
• 2 eschalots , finely diced (US: shallots, sub 1 small onion) (Note 2)
• 3 garlic cloves , finely minced
• 300g/ 10 oz mushrooms , button/white (Note 3)
• 2 tightly packed cups baby spinach , roughly chopped 100g
• 3 tbsp skinless hazelnuts (Note 4)
• 3 tbsp pistachios , roughly chopped (Note 4)
• 1 1/2 tbsp parsley , finely chopped (ok to omit)
• 1 1/2 tsp rosemary , fresh, finely chopped (sub fresh thyme, or 1 tsp dried)
• 1 tbsp lemon zest (divine touch, don't skip this!)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Melting potatoes:

• 1 kg/ 2 lb baby potatoes , cut in half (4 if large) (Note 5)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

Gravy:

• 2 tbsp flour plain / all-purpose
• 1 1/4 cups beef stock/broth , low sodium
• 1/4 tsp dark soy sauce (optional, for deeper colour) (Note 6)
• Salt and pepper , if needed (I don’t add any more)

Serving:

• 1 tbsp pistachios , roughly chopped (optional garnish)
• Rosemary sprigs , optional garnish
• Sautéed green beans (pictured – vegetable side, splash of colour)

Cups – Metric

Instructions

Stuffing:

• Roast hazelnuts – Preheat oven to 180°C/350°F (160°C fan-forced). Roast the hazelnuts for 8 minutes. Cool, then roughly chop.
• Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1" pieces.
• Duxelle – Melt the butter in a non-stick pan over high heat. Add eschalots, garlic and mushrooms. Cook, stirring regularly, for 5 minutes or until the liquid that comes out of the mushrooms mostly evaporates. Add spinach and cook until wilted.
• Cool – Transfer the filling into a bowl. Cool for 20 minutes then stir in remaining ingredients.
• Stuffing log – Pile the stuffing on a piece of cling wrap. Use your hands to roughly shape it into a 35cm / 13.5" long log. Tightly roll up with cling wrap. Place in the freezer for 3 hours (up to 3 days) until it is firm. (Note 7)

Pound and roll lamb:

• Pound – Place the lamb shoulder fat-side down. Cover with plastic wrap (I use go between) or baking paper. Then use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5"). Aim for even thickness ~1.75cm (2/3"). Trim and patch as needed to make your rectangle – see video, I cut & rearrange 2 large flappy bits that stick out.
• Roll – Sprinkle the surface of the lamb with half the salt and pepper. Unwrap the frozen stuffing log then roll it up tightly, finishing with the seam side down.
• Tie – Secure with kitchen twine tied every 2cm / 0.8". (See video for tips)

Slow-roast:

• Preheat oven to 220°C/425°F (200°C fan-forced).
• Season – Rub the lamb roll all over with the olive oil, then sprinkle with the remaining salt and pepper.
• Potatoes – Toss the potatoes with the salt, pepper and olive oil in a large roasting pan (not a baking tray). Put the lamb on top of the potato, on the diagonal if needed to fit.
• Short high temp roast – Roast for 30 minutes (renders some fat and gives the colour a head start).
• Slow roast – Turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours, or until the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two fork (check in a discreet spot).
• Rest – Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.

Gravy:

• Drippings – The roasting pan will have meat juices and fat. Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat (the clear liquid that rises to the surface). Make sure you keep the dark brown juices in the pan. If you're short of fat, add butter.
• Heat fat – Put the pan directly on the stove over medium heat. Once the fat is hot, sprinkle the flour over and stir for 1 minute.
• Thicken – While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency.
• Taste and add more salt and pepper if desired (I don't need more). Pour into a jug (strain, if needed).

Serving:

• Cut the string off the lamb then slice into 2cm / 0.8" thick slices.
• Plate on a platter, surround with the potatoes. Serve with gravy, sprinkled with extra chopped pistachios if desired! (Shown in the video with sautéed green beans).

Notes

1. Lamb shoulder with the bone removed is readily available at Australian grocery stores (Coles, Woolies, Harris Farms) else visit your friendly local butcher (ask him to debone it for you).

Other cuts – The recipe does work with lamb leg but because it’s a leaner cut of meat, the lamb meat isn’t as succulent. I personally don’t recommend it.

2. Eschalots – Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.

3. Mushrooms – I use regular white button mushrooms but swiss/cremini mushrooms would also be great.

4. Nut notes – Skinless hazelnuts sometimes sold as “blanched hazelnuts” at grocery stores. DIY – roast then, while hot, rub between a tea towel to remove most of the skin (hard to remove all). Hazelnut skin is bitter so it’s best to remove what you can.

Other nuts – JB and I love the pistachio hazelnut combo but feel free to substitute. See ingredients section in post for suggestions.

5. Baby potatoes / cocktail potatoes ideal because the skin holds them together. Waxy potatoes will also work. DO NOT use large starchy potatoes, they will breakdown and turn into mush with the long oven time.

6. Dark soy in gravy?! Yes! Trick I deploy regularly in roasts to deepen the colour of the gravy with a touch of savoury flavour (instead of using gravy browner). Doesn’t make it taste Asian, nobody can tell it’s got soy sauce in it.

7. Stuffing log tips – Wipe the counter with a wet rag then place cling wrap on it (sticks, makes it easier to work with). Once the log is rolled up in cling wrap, twist the ends tightly to shape it firmly into a log.

8. Kitchen twine is string that is used to tie up foods and is safe for cooking. Sold at grocery stores (kitchenware section, usually) and butchers.

Storage – Cooked lamb keeps for 3 days, or freezer for 3 months. It can also be assembled the day before then roasted on the day of, just don’t salt the surface or potatoes until just before cooking. You can also cook then reheat later in the day, it reheats 98% perfectly. Keep it whole then microwave (honestly the best as it keeps the meat juicy and steamy) or covered in the oven. Try to cook it on the day if reheating as the meat won’t be as juicy if cooked the day before.

Nutrition to come!

Life of Dozer

It was an excitement filled weekend for Mr Dozer! He (and I, as his handler) were asked to host a lunch at the stunning Roundhouse rooftop restaurant at Kingsley Crystalbrook Hotel in Newcastle, as part of the Newcastle Food Month. It was such a special event!! 160 guests, and it was like being in a room full of friends. Everyone was just so happy!

All these photos are official photos from the event taken by the talented Megann Evans Photography. Thank you for capturing the atmosphere of the event so beautifully!

What a lunch! Stunning views, spectacular food – huge shout out to Executive Chef Thomas Heinrich and his team, the guests were raving.

Dozer, of course, was the star of the event. You should have seen him working the floor!! 

Next week, Mr Dozer turns 13. I know that he will continue to slow down as he progresses through his golden years, and I’m not sure how many more public events he will be able to do.

So this lunch was extra special. Making every day I have with him count! 

The post Slow-roast Easter stuffed lamb appeared first on RecipeTin Eats.

This is a recipe for a succulent fall-apart tender lamb shoulder that is slow cooked in a rich massaman curry sauce, presented in a grand roast lamb centrepiece form. My current most-made lamb shoulder recipe. Got 5 minutes to make it? 🙂

5 Minute Fall-apart Massaman Lamb Shoulder

This recipe is going to save you on those occasions when you need to serve a group and are pressed for time, yet still wanting to make something that looks impressive. I mean, we have a reputation to uphold, after all! 🙂

You literally just put everything in a pan, which takes all of 5 minutes, then leave it in the oven to slow roast for 4 hours.

And what comes out is extraordinary. The lamb meat is succulent fall-apart tender, swimming in a to-die-for massaman curry sauce with soft potatoes that literally melt in your mouth.

Plus, it can be made the day before because it reheats 100% perfectly (can’t say that about most roasts!) and it’s kid friendly because Massaman curry isn’t spicy.

Cynical? Don’t blame you!

If it sounds too good to be true – I don’t blame you for being cynical! This recipe works very specifically because it’s slow-roasted (allows time for the sauce and meat to develop flavour), we’re using lamb meat (more flavourful than chicken, pork and beef) and because we’re using a richly flavoured curry sauce as the braising liquid.

Need more proof? Head over to the Massaman Lamb Shanks. Same method. Glowing reviews!

Ingredients in Massaman Lamb Shoulder

A shortcut in this recipe is that we use store bought curry paste. In fact, homemade Massaman Curry paste doesn’t work for this recipe because it’s too fresh! We need the concentrated flavour of store bought.

Also, as mentioned above, using lamb here is a deliberate choice. In fact, traditional Massaman Curry is made with beef but I opt for lamb because it’s a stronger flavoured meat.

1. Lamb shoulder

Lamb shoulder is a cut of lamb that needs to be cooked long and slow to give the tough meat fibres time to break down and become tender. You can’t cook shoulder to blushing pink like a traditional Lamb Leg, it’s just too tough.

• Where to get it – These days, you can find shoulder in regular grocery stores here in Australia. It used to be cheaper than lamb leg but now it’s about the same price. But, it is more succulent and has better flavour than lamb leg!

• Get bone in because the meat is juicier. Trust me on this, I’ve tested bone-in and boneless side by side. The difference is phenomenal! (See FAQ for more information).

• Other lamb cuts – For lamb shanks, use the Massaman Lamb Shanks recipe (it’s slightly different). Boneless lamb shoulder will work but reduce the cooking time by an hour.

• Other proteins – I don’t think beef chuck would add enough flavour into the sauce for this method of cooking (ie no searing meat prior). Beef short ribs do work (reduce bake time by about 1 1/2 hours, it was great). Pork shoulder will also work but I haven’t got my head around how good pork is with massaman curry sauce. Tasty, but perhaps better with beef or lamb? Chicken won’t work because it can’t be cooked long enough to give the sauce sufficient time to develop enough flavour. Bear in mind this recipe is designed with convenience in mind which means we need slow-cooking time for flavour creation!

2. THE CURRY PART

• Massaman Curry paste – Maesri is my preferred brand. Not all curry pastes are made equal! More on this below.

• Cinnamon and star anise – Flavour boost of two dominant spices in Massaman curry paste.

• Coconut milk – As used in traditional Massaman Curry sauce. Look for a coconut milk that is at least 80% coconut! Very economical brands can be as low as 30% which barely taste of coconut. I use Ayam (89%).

• Chicken stock/broth – To create volume to make a braising liquid to mostly submerge the lamb, as well as adding depth of flavour into the sauce. A shortcut – traditional Massaman Curry is made by braising pieces of beef in liquid to make a homemade stock which is used for the sauce.

  Get low-sodium so your sauce doesn’t end up too salty. (Though it won’t be a disaster if you don’t get low sodium as the giant hunk of lamb + potatoes will absorb the salt).

• Potato and onion – traditionally included in traditional Massaman Curry. Use whole baby potatoes, around 3cm/1.2″ wide is ideal, so they hold together and become beautifully soft and creamy inside. ⚠️ Do not use cubes of cut potato as they will disintegrate and make the sauce grainy!

3. Maesri curry paste

Here is the undisputed king of all store bought Thai curry pastes – Maesri. Restaurants use it, chefs use it, and food obsessed people like myself are mad for it.

And it happens to be sold at regular grocery stores and it’s the cheapest (currently ~$2.00).

I use it for all my Thai curries when I don’t have time / ingredients to make the curry paste from scratch – Red, Green and traditional Massaman beef curry. And any other recipe calling for a dollop or two of curry paste, from the peanut dipping sauce for Thai Satay Chicken to Thai Coconut Pumpkin Soup to Red Curry Pot Roast Chicken!

• Where to find Maesri curry paste – At your local grocery store! It’s sold at most metropolitan Coles and Woolworths grocery stores in Australia (Asian section), at Harris Farms, practically all Asian stores (it would be un-Asian not to carry it!) and here it is online in the US, Canada* and UK.

• Can’t find it? Use any Massaman Curry paste you can find. My personal order of preference (Aussie brands) – Ayam, Five Tastes and bringing up the rear is Volcom (it’s always too sweet).

* Obscenely expensive, please try to get to an Asian store!

How to make Massaman Lamb Shoulder

2 easy steps -put everything into a pan, bake 4 hours! You can also use your slow cooker – see recipe notes.

1. Sauce – Put the curry, coconut and stock in a roasting pan. Whisk until lump free (including pesky coconut milk lumps).

   💡If making ahead to reheat tomorrow, use a ceramic, glass or enamel coated cast iron baking dish rather than a metal one. I typically try to avoid keeping foods in any type of metal pans overnight. Just to be cautious!

2. Lamb upside down – Put the lamb shoulder in then turn to coat in the sauce. Then arrange it so it is upside down in the sauce. ie fat cap side / meaty side down, red boney side facing up. This way most of the meat is submerged in the liquid so it braises.

   Scatter the onion, cinnamon, star anise and potatoes around the lamb.

3. Slow roast high then low – Cover with foil. Roast for 1 hour 220°C/425°F (200°C fan) to get the heat going inside the pan (it’s a big hunk of meat there, which takes a while to heat up), then 3 hours at 180°C/350°F (160°C fan) or until the meat is fork-tender. This means that you should be able to pry the meat apart with two forks without any effort.

4. Brown it – Remove the foil and carefully turn the lamb over so. Spoon some sauce over then pop it back in the oven for 30 minutes until the surface is a lovely deep golden brown.

   Sauce adjustments – If you don’t have enough sauce when you remove the foil, just add water before browning the lamb. If there’s too much / too thin, just pop the pan back into the oven without the lamb (once browned). It’s so easy to adjust!

   Making ahead? After browning, let it fully cool uncovered then refrigerate overnight. On the day of, just reheat it in the oven covered for 1 hour. See recipe notes for directions!

5. Skim fat – Remove it from the oven and let it rest for 10 to 15 minutes. Skim off the excess fat from the surface of the sauce using a large spoon. There will be a fair amount – around 1/2 to 3/4 cup (125 – 180 ml). Lamb shoulder is a fatty cut, and that is why it is so tasty! Don’t try to get all the fat because otherwise you’ll lose too much sauce. And remember, fat = flavour!

   💡If you refrigerated overnight, you can lift sheets of the fat off the surface of the sauce but be sure to scrape all the sauce off the underside!

6. Garnish and serve – If you’re posh (I’m not), transfer everything into a serving dish then sprinkle with the red chilli slices and coriander/cilantro. Serve with rice and tongs – no carving knife required here, this is not the carving sort! See the section below for various serving styles.

Serving styles

An odd-sounding heading perhaps, but it will make sense once I explain! Here are the 3 ways I have served this lamb in the past few months (it’s been regularly used since I invented it, so handy for groups):

1. Lazy format for familiar people eg family, casual lunch with the team – Leave the whole lamb shoulder in the roasting pan. It does get a bit messy as the meat-tearing progresses as the bone gets in the way, and also there are pockets of fat that I find people tend to avoid and leave in the pan. But, it’s less work for me to serve, and the whole lamb looks impressive! 🙂 I do this most of the time!

2. Meat fully removed – This one is easy for guests to serve themselves though lacks the visual impact of a whole lamb shoulder. Remove all the meat off the bone and separate into large-ish serving-size chunks. Remove and discard large identifiable pockets of fat. Squidge meat in sauce, garnish, serve with large serving spoon.

3. Bone removed, lamb in-tact – This is a good way to have visual impact of a whole piece of lamb but it’s easier to serve because the bone is removed. You literally just grab the bone and slide it out of the meat, taking care to keep the lamb in tact. Because the meat is so tender, it should slide out effortlessly.

What to serve with Massaman Lamb Shoulder

Rice is essential, for sauce soaking. Jasmine is my first pick (being Thai and all) though basmati is beautiful with it too, given the Indian influence of Massaman curry. They both have a slight perfume of flavour that goes so well with this dish but I’m sure nobody would snob other rice types on offer! 🙂

I’d suggest opting for a light and fresh side salad as this dish is quite rich. It’s pictured above with an Asian Slaw on the side. Some more suggestions: Leafy Asian salad, Chang’s Crispy Noodle Salad, Smashed Cucumber Salad, Japanese Slaw, Glass Noodle Salad (skip the chicken), or any fresh vegetables/salady things / blanched greens you want tossed with my simple 4 ingredient Asian Sesame Dressing.

Enjoy! – Nagi x

Watch how to make it

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Fall-apart massaman lamb shoulder

Recipe video above. Fall-apart succulent lamb smothered in a rich massaman curry sauce with melt-in-your-mouth potatoes that will take you 5 minutes to prepare.

This larger-format version of Lamb Shanks Massaman Curry is made for groups: make up to 4 shoulders at once (serves 25 – 30!), reheats 110% perfectly (unlike lamb leg!), it looks impressive and a crowd pleaser. Plus it's kid friendly because Massaman Curry isn't spicy!

Course Main

Cuisine Thai-ish

Keyword lamb shoulder, Massaman Curry

Prep Time 5 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Resting 15 minutes minutes

Servings 6 – 8

Calories 478cal

Author Nagi

Ingredients

• 2-2.25kg/ 4 – 4.5 lb lamb shoulder , bone in, excess fat trimmed (but leave thin fat layer on (Note 1)
• 114g/ 4oz (1/2 cup) Maesri Massaman curry paste (1 can) , or other brand (Note 2)
• 400g/ 14 oz can coconut milk , full fat (Note 3)
• 3 cups chicken stock/broth , low sodium
• 1 onion , halved then cut into 1 cm / 1/2″ thick wedges
• 2 cinnamon sticks (or 1/2 tsp powder)
• 2 star anise (won’t ruin if you don’t have this)
• 600g/ 1.2 lb small baby potatoes , whole (don’t cut cubes, Note 4)

Garnishes / serving:

• 2 large red chillis , finely sliced diagonally (optional)
• 1 cup (lightly packed) coriander leaves & sprigs (cilantro) , highly recommended
• Jasmine rice (basmati also excellent)

Cups – Metric

Instructions

Abbreviated recipe:

• Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!

Full recipe steps:

• Preheat the oven to 220°C/425°F (200°C fan-forced).
• Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it's upside down (ie meaty / fat side down).
• Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
• Slow-cook – Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. (Note 5)
• Check – Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.
• Brown – Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
• Serve – Rest for 10 – 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it's quite runny, if it was thicker it'd be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 7 for serving styles)

Notes

1. Lamb – Small lamb shoulders work too, but then there’s less meat 🙂 There’s enough sauce for a shoulder up to around 2.5kg/5lb, bone-ine. Boneless shoulder also excellent, ~1.75 kg / 3.5lb, it should be fall-apart by about the 3 hour mark. Lamb leg (bone-in) will also work but because it’s leaner, the meat is not as juicy.

Other meat that will work: boneless short rib, whole pork shoulder (bone-in), but please read in post for comments on these cuts. Chicken not recommended!

2. Massaman curry paste – best is Maesri brand, sold at most Woolworths (see here) & Coles in Australia, as well as Harris Farms and Asian stores. Also happens to be the cheapest at ~$2.10 a can. 

Otherwise, use whatever brand you can find (my preferences: Ayam, Five Tastes and lastly Volcom).

3. Coconut milk – not all coconut milk is created equal. Look for brands that are at least 80% coconut for better coconut flavour (check the ingredients), I use Ayam which is 89%.

4. Potatoes – small ones ~3cm / 1.2″ is ideal. Keep them whole or halve, with skin on. Don’t use peeled cubes of potato, they will disintegrate and make the sauce grainy.

5. Oven temps – Initial high temp roasting is to get heat inside the lamb and liquid, cuts down on slow roasting time by an hour. 

Slow cooker – 10 hours on low. Transfer everything to a pan (lamb upside down), 180°C/350°F (160°C fan) 30 minutes, turn lamb, 30 – 45 minutes until nicely coloured and sauce reduced (remove lamb and reduce in oven more if needed). Handy, but, oven roasting is better flavour (better caramelisation). 🙂

6. Sauce amount – If you don’t have enough sauce when you remove the foil (eg foil not on properly, extra large pan, lamb was not as juicy, oven runs hot), just add water before browning the lamb. If there’s too much / too thin, just pop the pan back into the oven without the lamb (once browned). It’s so easy to adjust!

7. Serving style – See in post for suggestions, section above the video. Whole, or boneless whole, or shredded. Different occasions for each!

8. MAKE-AHEAD BRILLIANCE – One of the rare roasts that reheats almost 100% perfectly (in fact, the sauce flavour gets better with time), making it excellent for making ahead for gatherings. Use a ceramic or glass baking dish, fully cool (whole) then refrigerate overnight in the dish. Take out of the fridge a good 2 hours prior, cover loosely with foil, reheat at 180°C/350°F (160°C) for 1 hour (2 shoulders each in separate pans took 1 hour 15 minutes).

Nutrition per serving assuming 8 servings. It will serve 6 comfortably with rice and a single side salad (lamb meat + the sauce is pretty rich), up to 8 if you had a couple of sides.

Nutrition

Calories: 478cal | Carbohydrates: 18g | Protein: 48g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 142mg | Sodium: 502mg | Potassium: 1100mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2250IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 7mg

Lamb shoulder is a firm favourite for entertaining

See?

Slow Cooked Lamb Shoulder

Ultimate Roast Lamb: 12-hour lamb shoulder

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)

Slow Cooked Lamb Shawarma

Roast Lamb

Life of Dozer

If you told me 10 years ago I’d be sitting on the floor of a shopping centre with a dog watching a lightwall until the advert for my book signing came up, I’d have looked at you like I’m crazy.

Instead, people were looking at me like I’m crazy!! 😂

Here’s a fun little video I put together of Dozer’s visit to Warringah Mall yesterday to check out our lightwall! Truthfully, I was a little disappointed. I was secretly hoping for a giant photo of Dozer. I know, I know, I’m such an ungrateful brat! 😈

The post 5 Minute Fall-apart Massaman Lamb Shoulder appeared first on RecipeTin Eats.

This is a Greek lamb kofta kebab made using a special spice blend recipe given to me by the owner of Kalimera Souvlaki Art, a very popular Greek gyros shop in Melbourne, Australia. It’s simple, but unique and really, really good!

Greek Kofta Kebabs

Today’s recipe is the result of looking for something a little different to make with a packet of lamb mince. And wow, it is good! It isn’t a strictly authentic version of Greek kofta kebabs, but it comes from a very well respected Greek source. Specifically, a gyros shop in Melbourne called Kalimera Souvlaki Art based in the heart of the Greek community in Oakleigh.

To cut a long story short, I was doing a story on Kalimera for Good Food and managed to cajole the owner, Thomas Deliopoulos, into sharing this gyros marinade recipe with me. He’s Greek, in case you didn’t guess (😅) and he’s a chef by background.

I didn’t realise it at the time, but Kalimera has a cult following, with the likes of Ben Shewry (one of Australia’s most respected fine dining chefs) and New York Times’ Sam Sifton raving about it.

It also has me raving, and one day I will share his gyros recipe here on my website too. Until then, you can find it on Good Food here and today we’re using the the Kalimera secret gryos spice mix to make outrageously delicious lamb kofta kebabs!

Ingredients in Greek Kofta Kebabs

Here’s what you need to make these Greek Kofta Kebabs.

For the kofta kebabs

As noted above, the spice mix used for the Koftas is based on the chicken gyros recipe from Kalimera Souvlaki Art, tweaked to make it more suitable for lamb which has a stronger flavour than chicken. It’s a special blend with a combination of spices I never would have thought to use for a Greek flavoured dish. But wow, it is something special!

• Skewers – Get shortish ones that will fit in the pan on the stove. I use 18cm / 7″ ones. If you’re planning to cook these on the BBQ, a) I’m free to join; and b) soak the skewers in water for 30 minutes before using (so they don’t burn).

• Lamb mince – The spice mix is designed to compliment lamb which has a stronger flavour than other proteins. And lamb is on point for Greek food! However, I’ve tried it with beef too and it’s terrific. I think it’s too strong for chicken, turkey and pork.

• Garlic – 3 big plump cloves. The Greek love garlic – and so do I!

• Dried oregano – The Greek also love dried oregano, so we’re using quite a lot. 4 1/2 teaspoons, to be exact! The combination of plenty of dried oregano and garlic is a never-fail classic Greek combination.

• Paprika and mustard powder – These add warmth and earthy flavour. I just use regular paprika (sweet paprika) though smoked paprika would also be lovely, I think.

• Curry powder – The secret ingredient that adds layers of flavour and a lovely warm colour to the mixture. We only use 1 1/2 teaspoons, just enough to add a hint of flavour but not enough to make it taste like curry. I use mild but feel free to use hot if you want it spicy! Any regular brand of curry powder is fine, I use Keens or Clives of India (common grocery store brands in Australia).

• Salt and pepper – For seasoning.

kalimera’s secret sauce

The owner of Kalimera didn’t reveal the exact recipe for his secret sauce. But he did talk through what was in it, so my brother and I came up with a copycat ourselves. I have to say, I think it’s pretty similar! You’ll be rummaging around to find anything to dip into it – veggie sticks, crackers, chips!

• Greek yogurt or Greek-style yogurt – Plain, unsweetened.

• Mayonnaise – preferable whole egg, which has a smoother flavour than non-whole-egg mayonnaise.

• Extra virgin olive oil – For a bit of extra richness and flavour.

• American yellow mustard – yes, the bright yellow American stuff! Another secret ingredient I never would have thought of and might look out of place in a Greek sauce, but the presence of which is validated knowing that Kalimera uses it. 😃 Totally works here for flavour and adding warm colour to the sauce.

• Spices – garlic powder, paprika (sweet/regular, not smoked or spicy) and salt

bready greek pita bread

And here’s the pita bread I used to make those big cosy overstuffed wraps you see in this post:

Greek pita breads are thicker and breadier than flatbreads which are more pliable so you can make wraps ie you wrap the bread entirely around the filling. I’m using a brand called Golden Top Bakery (picture above) which is popular with Greek food shops and restaurants across Sydney. The packet is labelled “souvlaki bread” and is about 6mm/ 0.25″ thick. Not to be confused with another product they sell labelled as “pitta bread” which is a thinner flatbread that is not as bready (~4mm / 1/6″ thick), though this this would be fine to use too.

Whatever you use, warm it up! It’s so much nicer. Also for pita bread, it’s essential so the bread doesn’t break when you fold it. I’ve popped directions for reheating in the recipe card.

the vegtables

Here’s what I used for the vegetables – tomato, lettuce and red onion. Classic options offered at souvlaki shops in Australia. Though actually, in Greece, it’s common to bypass fresh veg and stuff with hot chips instead! Carb on carb perfection.😊 (But for the sake of making this a sensible dinner option, I’m option for some greens instead).

How to make Greek Kofta Kebabs

You could skip the skewering to save time. But for a little Greek spirit, it’s worth the effort!

1. Sauce first

Make the sauce first, so the flavours have a chance to meld while you make the koftas. Just mix the ingredients up then set aside on the counter.

2. MAKE THE Kofta kebabs

Good rule of thumb so you don’t over work the meat and make your koftas tough – stop once the spices are mixed through the meat.

1. Mix all the kofta ingredients in a bowl using your hands. Yes, you’ve gotta get in there and get your hands dirty, there’s no other way! Just mix until the spices are evenly dispersed throughout. I use a kind of scrunching motion with my hands, I find that’s the most effective.

2. The dirty hands in question, hard at work! 🙂

3. Shape – Portion into 8 then squeeze/roll into logs about 13cm/5″ long. Thread onto skewers then flatten to 1.25cm / 0.5″ thick so you have a nice surface area that can be cooked into a gorgeous golden crust more easily than cylindrical logs. They also cook faster and more evenly.

4. Cook – Heat oil in a non stick pan over medium high heat, or on a BBQ for a more authentic experience. Cook half the koftas for 2 minutes on each side, then just 30 seconds on the thin edges just to get a bit of colour on them. Lower the heat if they are browning too quickly. Because of the spices, they will cook up a beautiful deep golden brown colour if you control the heat properly. If not, they will burn!!

   Remove cooked koftas onto a plate then cook the second batch. You won’t need more oil because you’ll get fat out of the lamb.

3. SERVING AND ASSEMBLING

1. Serving – To serve, pile the koftas on a platter with the lettuce, tomato, onion, sauce and warmed breads on the side. Let everybody help themselves!

2. Making kofta kebab wraps – This is how I make the wraps. There’s a very specific order! Firstly, spread sauce down the middle of the pita bread / flatbread. Top with lettuce – the sauce will glue it in place. Then place 2 koftas on top (remove the skewers). Well, I’m greedy so I use 2. If you’re not, you can use 1.

   Place tomato on the side, sprinkle with onion then dollop with more sauce. Fold (or roll to enclose, if using flatbreads). Then bite! It’s so satisfying. 🙂

I love meals that are assemble-yourself situations, so this one rates highly in my books. Less work for me! If I have more than 8 people over for a lunch or dinner, I can pretty much guarantee it will be a DIY arrangement rather than à la carte. Who has the time to plate up and serve 8 people? Not me! Put your own meal together! 😂

It’s also appealing that this is excellent cooked on the barbecue, making it ideal for outdoor gatherings during warmer months. And the smell when these koftas are cooking is phenomenal!

Leftovers keep well, so don’t be afraid to err on the side of caution and scale up. Make bowls for lunch tomorrow, then Greek “tacos” for dinner the night after. Or chop them into bite size pieces, and toss into your morning omelette as I did. – Nagi x

PS If you’re after a traditional Greek lamb mince kofta recipe, I suggest using this one from the website My Greek Dish which is a great resource for authentic Greek recipes. The spicing includes cinnamon so there are similarities to Middle Eastern lamb koftas.

Watch how to make it

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Greek Kofta Kebabs

Recipe video above. This Greek Kofta kebab features a secret spice mix from a well known Melbourne souvlaki shop called Kalimera Souvlaki Art. The owner gave me his chicken gyros recipe for a story I did for Good Food. I used the same blend for lamb mince koftas – it's spectacular! The secret ingredient is a hint of curry powder, which adds warmth and depth without a curry taste. Genius!

Served with my version of his Secret Souvlaki Sauce, crafted from clues he gave me. It's so good, I use it to dunk crackers, veggie sticks and hot chips.

Course Mains

Cuisine Greek

Keyword Greek koftas, kofta kebabs, lamb mince recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 508cal

Author Nagi

Ingredients

Kofta kebab:

• 500g/ 1 lb lamb mince (or beef, or 50/50 beef/lamb, Note 1)
• 3 large garlic cloves , crushed using garlic press or finely grated
• 2 tsp paprika (regular/sweet, not smoked)
• 2 tsp mustard powder
• 4 1/2 tsp dried oregano
• 1 1/2 tsp curry powder , not spicy, any brand fine (Kalimera secret ingredient! Note 2)
• 3/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

For cooking:

• 1 tbsp olive oil
• 8 skewers , optional (I use 18cm/7.5")

Secret Sauce (Note 3):

• 3/4 cup plain yogurt , preferably Greek (full-fat best)
• 2 tbsp mayonnaise , preferably whole-egg
• 2 tbsp extra virgin olive oil
• 1 tbsp American yellow mustard (ie the bright yellow American stuff!)
• 1 1/2 tsp garlic powder
• 1 1/2 tsp paprika (sweet/regular, not smoked or spicy)
• 1/2 tsp cooking salt / kosher salt

Serving:

• 4 Greek pita bread , pockets or flatbreads, warmed (TIPS – Note 4!)
• 2 tomatoes , halved and sliced
• 1/2 red onion , finely sliced or chopped
• Iceberg lettuce , finely sliced (or other leafy greens)

Instructions

• Sauce – Mix the ingredients in a bowl and set aside to let the flavours meld while you make the kofta kebabs.
• Kofta kebabs – Put all the ingredients in a bowl and mix well with your hands until the spices are mixed through. Divide into 8, shape into 13cm/5″ logs. Thread onto skewers then flatten slightly to about 1.25cm / 0.5″ thick (Note 5).
• Cook – Heat 1 tbsp oil in a large non stick pan over medium high heat. Cook half the koftas for 2 minutes on each side until golden, then about 30 seconds on each short edge (just for a bit of colour). Reduce the heat if they’re browning too fast. Transfer to a serving plate, loosely cover with foil to keep warm. Cook the remaining koftas. (Scrape out loose burnt bits, if any. You shouldn’t need extra oil.)
• Serve and assemble! Pile the lettuce, tomato and onion on the plate and put the sauce in a bowl. To assemble, take a warm pita bread and smear some sauce down the middle. Top with lettuce and 1 or 2 koftas (removed from the skewers), tuck tomato down the side and sprinkle with onion. Fold and EAT!

Notes

1. Lamb is on point here for a Greek dish, and the spice blend has been tailored for lamb which has a stronger flavour than other proteins. However, it’s also great with beef! Spice mix is a little too strong for chicken, pork and turkey, in my opinion. I’ll do chicken koftas another time!

2. Curry powder – See intro for explanation, it’s the secret ingredient! Use any brand curry powder even from regular grocery stores. I use mild but feel free to use hot if you want it spicy!

3. Sauce – Copycat of Kalimera Souvlaki Art’s signature sauce! It’s used for their gyros and souvlaki as well as a dip for hot chips. The owner was coy about providing the exact recipe but provided clues for what was in it and I think this is pretty close. The colour and flavour from the paprika and mustard are key here!

4. Bread – Pictured pita is 18cm/7″ wide, Golden Top brand which is widely used by the Greek hospitality industry here in Sydney. Thick, bready pita bread needs to be warmed VERY well so they don’t break when folded, and a sprinkle of water helps. Here’s my method: Wet paper towel on plate, brush/spray/sprinkle each pita bread lightly with water (both sides), stack, cover with another wet paper towel. Microwave 1 minute or until middle pitas are hot. Use hot!

Easier option – thinner flatbreads, pita pockets etc. Homemade, store bought (Lebanese bread is great) or even tortillas.

5. Kofta shape – Flattening slightly rather than making them cylindrical makes them a little easier and faster to cook, plus you get a larger surface area that goes golden (= flavour!). Note that they will get fatter and shorter as they cook.

Leftover koftas will keep for 3 – 4 days in the fridge. Sauce will keep for a week at least, you mightn’t use it all. Prep ahead – Uncooked koftas can be shaped and left in the fridge for a couple of days, or even frozen then thawed and cooked on demand.

Nutrition per serving, koftas, veg and sauce only (calories in bread varies so much depending on type).

Nutrition

Calories: 508cal | Carbohydrates: 6g | Protein: 23g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 726mg | Potassium: 431mg | Fiber: 2g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 0.4mg | Calcium: 107mg | Iron: 4mg

More things to make with lamb mince

Lamb is so much more interesting than beef mince! So much more flavourful. Here are some of my favourite lamb mince recipes.

Lamb Shawarma Chickpea Soup

Tray bake dinner: Lamb kofta meatballs

Doner Kebab Meat – beef or lamb

Moroccan Lamb Meatballs

Lamb Koftas with Yoghurt Dressing

Middle Eastern Lamb and Lentil Rice Pilaf

Easy Moroccan Stuffed Eggplant (beef or lamb)

Lamb

Life of Dozer

No dogs allowed on the couch! Which means – I spend a lot of time on the floor with him. 😂

The post Greek Kofta Kebabs appeared first on RecipeTin Eats.

An enormous heartfelt thanks for the messages of support following the news of Dozer’s condition. I don’t have the words to properly express how much it meant to me and never imagined I would find myself in a position where I felt such overwhelming support from all corners of this big wide world. I will continue to provide updates on his progress in the Life of Dozer section, and hope to have good news in the coming weeks. ~ Nagi x

This tray bake dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that’s as versatile as it is delicious. Stuff into warm flatbreads, make couscous or rice bowls, or serve with roasted cauliflower for a substantial low-carb salad meal!

Lamb kofta meatballs tray bake

There’s a lot less sheet pan dinner recipes on my website than one would expect for someone who tells “everyone” that she mostly shares dinner recipes. It’s because I’m a little fussy about them. I find that if you toss everything – meat and vegetables – in the same seasonings, everything comes out tasting the same-same.

Which is fine every now and then. But I get bored quickly.

But this meatball tray bake? Anything but boring!! Think – your favourite boldly spiced lamb koftas, in meatball form, with a pile of colourful capsicum and red onion. All baked on the same tray. The smell when this is in the oven is incredible!! It’s the cinnamon. Signature Middle Eastern spice.

Stuff in warm pita breads, make rice or couscous bowls or a big low-carb warm salad!

Ingredients

Here’s what you need to make this tray bake dinner.

Kofta meatballs

These are the same ingredients used in skewered lamb koftas.

• Lamb mince (ground lamb) – While lamb is a favourite in Middle Eastern cuisine and just goes so well with the spice mix, these meatballs are also terrific made with beef. Chicken and turkey would also be good but you’ll need to add a little extra breadcrumbs else the mixture is too loose.

• Onion – Use a box grater to shred it so you don’t need to cook the onion separately before adding into the mixture. Also, the onion juices just make the meatballs tastier!

• Panko breadcrumbs – Adds bulk and absorbs moisture so the mixture isn’t too wet to form meatballs. Panko breadcrumbs are easy to find these days in the Asian and breadcrumb aisle of grocery stores. Ordinary breadcrumbs (smaller and finer, like sand) can also be used but the meatballs will not be quite as tender.

• Garlic – Very rare to find savoury dishes on my website that don’t involve garlic!

• Spices – Classic Middle Eastern spices: cumin, coriander, paprika (I use regular but smoked would be lovely), cinnamon (Middle Eastern secret ingredient!) and cayenne pepper. These meatballs are mildly spicy so feel free to reduce or omit the cayenne pepper.

• Coriander/cilantro – For a hint of freshness and for visual purposes too. Substitute with parsley.

The vegetables

For the vegetables, you could really use any roast-able vegetables you want. I opted for capsicum / bell peppers for a splash of colour and also because I like that they are easy to cut into strips for easy of stuffing into flatbreads.

Sauce options

The meatballs are pictured in post drizzled with Tahini Sauce which is a widely used sauce in Middle Easter cuisine. The nutty flavour and creamy texture goes so well with the spice flavour of the meatballs and just adds that extra touch to take this from tasty to OMG gawd this is soooo gooood!! (Which is the bar to which I aim!)

Being a sauce I use quite regularly in Middle Eastern recipes, I finally got around to writing it up as a separate recipe, so find the Tahini Sauce recipe here. The other sauce option is Lemon Yogurt Sauce which is also on-point for Middle Eastern food – use the sauce in this recipe.

For the simplest option (and we all have those days), just a dollop of plain yogurt will work fine, or even a squeeze of lemon juice.

How to make Lamb Kofta Meatball Tray Bake

The only difference between making normal Moroccan meatballs and this one is that you don’t need to deal with cleaning up the stove splatter. I know which one I’m making tonight! 🙂

1. Toss the vegetables with salt, pepper and olive oil.

2. Mix the lamb kofta meatball mixture in a bowl with your hands. Mix well to ensure the spices are dispersed evenly throughout.

3. Roll 16 meatballs. They are slightly on the large side to ensure they don’t dry out when cooked in the oven.

   PRO TIP: I use an ice cream scoop with a lever to portion out the mixture. Then I roll the balls. This is the most efficient way I have come up with to make meatballs – without resorting to $5,000 meatball making machines (oh yes, they exist!)

4. Spray the meatballs generously with oil so they will brown in the oven.

5. Scatter the vegetables around the meatballs.

6. Bake for 15 minutes, then finish with 5 minutes under the grill/broiler to get a bit of colour on the meatballs. 20 minutes is all the cook time we need for meatballs to cook them through without overcooking them which will make them dismally dry on the inside.

   You’ll also get some nice charring on the edges of the capsicum, reminiscent of the flavour we would’ve achieved if we had cooked these over charcoal which does not happen midweek around these parts!

How to serve baked lamb kofta meatballs

I promised you versatile, and here’s proof!

1. Wraps / pita pockets (pictured at top of post) – Stuff the meatballs and vegetables into warm wraps or pita pockets and drizzle with Tahini Sauce or Lemon Yogurt Sauce (use the one in this recipe). Shredded lettuce and tomato slices are great extras to bulk it out and (happily) cram extra vegetables into your meal.

2. Bowls (pictured above) – Make bowls with a mound of steaming basmati rice or couscous (very on-theme!).

3. Warm salad – Make roasted cauliflower (without the parmesan) and pile onto a plate. Top with the meatballs and all the vegetables, finish with a dramatic, generous drizzle of the tahini sauce and a shower of toasted pinenuts or almond flakes and fresh coriander/cilantro. Stand back and admire the glittering pile that is your dinner that happens to be low-carb and nutrition packed!

And as I describe that cauliflower salad to you, I’m kicking myself for not having shot it! It was so, so good. Next time! – Nagi x

Watch how to make it

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Tray bake dinner: lamb kofta meatballs

Recipe video above. This easy sheet pan dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that's as versatile as it is delicious. Stuff into warm flatbreads, serve with couscous or rice bowls, or add a side of roasted cauliflower for a substantial low-carb dinner.

Less messy and healthier than pan frying – less oil! Tip: make meatballs on the large side so they don't dry out in the oven.

Course Mains, One Tray Dinner, sheet pan dinner

Cuisine Middle Eastern

Keyword Baked meatballs, kofta meatballs

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Nagi

Ingredients

KOFTAS

• 1/2 onion , grated using a box grater
• 500 g / 1 lb lamb mince (ground lamb), or beef
• 1/4 cup panko breadcrumbs (sub regular breadcrumbs)
• 2 cloves garlic , finely minced
• 2 tbsp coriander/cilantro , finely chopped

KOFTA SPICES

• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika (plain, sub smoked)
• 1 1/2 tsp ground cinnamon
• 3/4 tsp cayenne pepper (a bit spicy, reduce to taste or leave out)
• 3/4 tsp cooking salt / kosher salt
• 1/2 black pepper

VEGETABLES

• 1 large red capsicum , deseeded, sliced into 1 cm thick slices
• 1 large yellow capsicum , deseeded, sliced into 1 cm thick slices
• 1 red onion , cut into thin wedges
• 1 tbsp extra virgin olive oil
• 1/4 tsp each cooking/kosher salt and pepper

SERVING (wraps option)

• Olive oil spray (for the meatballs)
• 4 flatbreads or rice, couscous or cauliflower rice
• 1 quantity Tahini sauce or lemon yogurt sauce (or even just plain yogurt)
• 3 cups shredded iceberg lettuce (or other leafy greens)
• 2 tomatoes , halved, cut into thin slices
• 1 tbsp coriander/cilantro leaves , finely chopped, optional (for sprinkling)

Cups – Metric

Instructions

• Preheat oven to 200°C/400°F (180°C fan-forced).
• Kofta meatballs – Place the Kofta ingredients and spices in a bowl. Use your hands to combine thoroughly then roll 16 large-ish meatballs (I scoop all mixture onto a tray, then roll into balls). Spread them out on a large tray.
• Vegetables – Toss the vegetables with the oil, salt and pepper. Scatter around the meatballs.
• Bake – Spray the meatballs with oil. Bake for 15 minutes then switch the oven to the grill/broiler on high. Cook for a further 5 minutes to get some colour on the surface.
• Serve – Sprinkle with the chopped coriander then serve! To make wraps, stuff with lettuce, tomato, meatballs, and the cook capsicum and onion. Drizzle with lots of tahini sauce then tuck in! Other ideas: rice or couscous bowls or big salads – see below.

Notes

SERVING OPTIONS

• Wraps – Stuffed in pita bread or flatbreads with lettuce, tomato, drizzled with tahini or yogurt sauce.
• Bowls – Make bowls with couscous, rice, cauliflower rice or grains/beans (eg lentils – cook using this method).
• Warm salad – a substantial low-carb dinner with a side of roasted cauliflower (bake prior to meatballs).

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NOTES

1. Meat – Lamb is a natural choice for Middle Eastern food but the spice mix is really good with beef too. Chicken will also work but you’ll need to increase the panko else the mixture is a little loose.

Life of Dozer

Unsurprisingly, after telling you about Dozer’s laryngeal paralysis condition and surgery, I expect the Life of Dozer section will be focussed on his recovery for the next little while. I want to share the facts but I also want to add a sprinkle of fun. Because even in the fog of worry, there have been moments of laughter!

The serious stuff

So, I’m not going to lie. Dozer’s post surgery recovery has been a little slower and more worrying than expected. For 2 days after his operation, he was very wobbly on his feet and needed help to get up, walk and pee. He would collapse after walking a metre or two, and get very agitated when he couldn’t get up himself when he wanted to – which mean breathing heavily and straining his throat.

What did really scare me though was that his hoarse breathing sounded (to me) worse than it was pre-operation. That combined with his lack of mobility prompted a dash to the emergency vet.

Thankfully they gave him the all clear and just reminded me again that his airways are swollen from the surgery so his breathing and panting will sound laboured and painful. I was told it will take about 2 weeks for the swelling to go down to see if the surgery was effective – if it was, he should breath quietly and in time, go back to some level of exercise. 🤞🏻🤞🏻🤞🏻

I had hoped to avoid using the chill-pills the vet prescribed for Dozer but I gave up. Since starting him on those, he is definitely more relaxed. Basically, peaceful sleeping Dozer means no hoarse panting which should help with the speed of recovery. I think when he’s awake, he is conscious of the fact that he’s short of breath which makes him agitated and breath frantically (like right now, at my feet).

I’m worried, but thinking positively. It’s only day 3 after surgery. 11 days to go.

on the lighter side….

The little things we celebrate – so happy when he was able to weight bear himself and pee without assistance!! (Just in case you are conjuring up visions of paper cups – no, it was nothing like that!! I was using a towel sling under his belly to help support his weight. )

Check out his excellent squatting action. Well done Dozer. Well done! 👏🏻👏🏻👏🏻

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